I'd like to introduce you to a wonderful cookbook called Vegan Secret Supper and a delicious recipe for Sesame Avocado Quinoa Pilaf with Fried Sweet Plantain, Caramelized Ramps & Minted Coconut Cream.

Ramps, also referred to as wild leeks, have a short growing season in early spring, and are mostly prevalent on the East Coast. A mix between onions and garlic in flavor, ramps are mild enough to eat raw, and you can use the leaves as well as the stem. Makes 6–8 servings.Caramelized Ramps2 tsp coconut oil1 small bunch fresh ramps, greens trimmed off and setaside, and sliced in halfsalt, to tasteIn a frying pan on medium heat, melt coconut oil. Add ramps cut-side down and sprinkle with salt. When ramps have turned slightly golden, stir and reduce heat. Cover and cook until translucent and caramelized. Set aside.

In a saucepan on medium-high heat, toast quinoa for about 1 minute, stirring constantly before adding water and salt. Bring to a boil and cook, stirring occasionally for 10 minutes, until water level is just beneath quinoa.Cover and reduce heat to low, and continue to cook for 10 minutes. Remove from heat. On an unoiled baking sheet, spread quinoa to let cool evenly. In a large bowl, combine greens, avocado, and cilantro and add cooked quinoa. Add dressing (below) and stir until combined.

In a flat-bottomed frying pan on medium-high heat, melt coconut oil. Add plantain and fry both sides until golden brown. Sprinkle each side with salt and squeeze lime juice over plantains just before removing from pan. Drain excess oil from plantains on paper towel if you wish.

To Plate:1 lime, cut into 6-8 wedges, for garnishPlace ⅓ cup (80 mL) pilaf in center of a plate. Top with 3 slices plantain and a couple caramelized ramps. Dot plate with Minted Coconut Cream and garnish with lime wedge.

If you're looking for some great organically grown California Pistachios, you need to try AllGood Provisions Brand.They also have sun-dried and sweetened Cranberries, both of which are perfect for the holidays.Allgood Provisions certified organic snacks can be purchased online at Abe's Market, in select Whole Foods and in other retail locations nationally.

Chef Douglas McNish, Author of Eat Raw, Eat Well believes that when you eat raw, unprocessed foods that have all their enzymes intact, your body can use the energy it saves for other things. He considers himself to be a walking testimony to the fact that eating raw can have a profound effect on your life, both physically and mentally.

Raw-food diets (where food is eaten raw or, if heated, the temperature can’t exceed 118 degrees Fahrenheit) are becoming increasingly popular for a variety of reasons: Some seek the benefits of weight loss and increased energy, as well as a reduced risk of certain diseases; others have an aversion to animal-based foods or simply wish to consume more whole, nutrient-rich ingredients.We might as well start off with a Dessert - Yes, you know how I think :) Enjoy!

Photo: Colin Erricson/www.robertrose.ca

Cashew Cheesecake (page 360)This rich cake is particularly delicious served with fresh berries and a sprinkle of cinnamon. You will need a high-powered blender to achieve the smoothest consistency possible. Make in a spring-form pan.Makes 16 servings

Filling* 4 cups raw cashews, soaked* 1 cup filtered water* 1 cup raw agave nectar* 1 cup melted coconut oil* 1 tbsp raw vanilla extract* 2 tsp freshly squeezed lemon juiceCrust* 2 cups whole raw pecans* 1/4 cup chopped pitted soft dates* 1/2 tsp fine sea salt1. Filling: In a high-powered blender, combine soaked cashews, water, agave nectar, coconut oil, vanilla and lemon juice. Blend at high speed until smooth and creamy. Set aside.2. Crust: In a food processor, pulse pecans, dates and salt until smooth (no large pieces should remain). Press into bottom of pan, ensuring that there are no gaps.3. Assembly: Pour filling over crust and freeze for at least 2 hours or until firm in the center. This dessert can be made ahead and kept in the freezer for up to 1 month.4. When you are ready to serve, remove from freezer and set aside to thaw for 15 to 20 minutes. Remove pan sides and slice. Serve immediately or cover and refrigerate for up to 1 week.

TIPSTo soak the cashews for this recipe, cover with 8 cups (2 L) water. Set aside for 1 hour. Drain, discarding soaking water, and rinse under cold running water until the water runs clear.To check if the cake is frozen all the way through, insert a tester such as a wooden skewer or toothpick. If it comes out clean, then the cake is ready to be thawed.

We all know of course that all submissions are fabulous because they encourage the Gratitude Gourmet community to add Broccoli and other healthy items to their daily eating, and in turn make everyone healthy. We encourage you to check out all the Recipe Submissions, and continue to let us know your favorites. We also thank Wusthof for sponsoring this quality prize!

by Guest Writer Hema KalsiRawsomely Vegan is truly an awesome wholesome meal book. It is for those of us looking to provide a nutrient rich meal. The awesome part lies in the fact that the meal is easy to prepare. As a working professional with a child I am continuously exploring for ways to provide a well balanced nutrition rich meal that is tasty yet not time consuming. Rawsomely Vegan’s recipes provide this with a little bit of pre-planning in terms of having the core ingredients at hand. No need to stir continuously or worry about over cooking, it really makes eating simple and healthful.

The book starts with a section on ‘Stocking your kitchen’. I would say once you have stocked your kitchen with the right herbs, seeds and spices preparing the meal is a breeze. One thing that I would have liked here would have been some suggestions as to where to get some of these ingredients from. However, the more one starts creating with these recipes the easier the stocking part should become.The book has about 300 pages worth of recipes with sections on: juices & smoothies, soups & salads, dips, spreads & sides, entrees and deserts. Not just that, each recipe includes nutrient information as well, which I found a bonus! Here is a sample that is simple,easy-breezy and delicious all at the same time:

Savoury Spiced String BeansNutrients: Apart from proteins,high in Vitamin A,C,K and folateServes:4Ingredients: 1tsp savory herb seasoning (herbamare or italian seasoning or curry spice), 2 tbspns lemon juice, 2tbspns olive oil plus extra for garnish, 1/4th tspn salt, 2 cups string beans, sprig parsley for garnishMethod:– Stir together seasoning, lemon juice and salt– Place string beans in a large mixing bowl and pour the sauce to coat the beans– Marinate for 3 hrs at room temperature or leave overnight– [Alternately, the author suggests, put the beans in a dehydrator for 2 hrs at 110 F]– Serve at room temperature with a drizzle of olive oil & a sprig of parsleyTo sum it up I would say: Eating wholesome without cooking is awesome and the author Mike Snyder provides a variety of options for the same. Finally while the book is about raw vegan cooking it is not just for vegans! Healthy snacks, juices and meal options that are easy-breezy make me one happy Mom!

About Guest Writer: Hema Kalsi is lucky to live in the Silicon Valley at the heart of where it all happens! Where technology and nature co-exist & thrive.

I've previously written about Vegetables and their Cancer-Preventive Properties,and here's a new Study for your reference.Per the University of Illinois Website and Cancer Today magazine, there's mention of a January 2011 study from the University of Illinois at Urbana-Champaign, published in Nutrition and Cancerwhich "provides convincing evidence that the way you prepare and consume your broccoli matters, and also suggests that teaming broccoli with broccoli sprouts may make the vegetable's anti-cancer effect almost twice as powerful."Per Elizabeth Jeffery, a University of Illinois Professor of Nutrition, "Broccoli, prepared correctly, is an extremely potent cancer-fighting agent--three to five servings a week are enough to have an effect. To get broccoli's benefits, though, the enzyme myrosinase has to be present; if it's not there, sulforaphane, broccoli's cancer-preventive and anti-inflammatory component, doesn't form." She also states that "many people destroy myrosinase by overcooking their broccoli....and "steaming broccoli for two to four minutes is the perfect way to protect both the enzyme and the vegetable's nutrients."Jeffrey also says that "Other foods that contain sulforaphane can also be teamed with broccoli to boost its benefits: mustard, radishes, arugula, and wasabi." She advises: "To increase the vegetable's benefits, you could sprinkle broccoli sprouts on your broccoli or make a mustard sauce to serve with broccoli."

Wusthof Pairing Knife

Gratitude Gourmet is sponsoring a Broccoli Recipe Contest! Do you have a favorite Broccoli Recipe or have you wanted to try one? Get your favorite recipes out, because Gratitude Gourmet is hosting its first ever Broccoli Recipe Contest!Recipe Submission Deadline: March 30, 2012Voting Deadline: 8PM PT, April 30, 2012*Only one recipe per participant, please.1. Submit your favorite vegetarian/vegan recipe (appetizer, entree, side dish...the choice is yours!) by posting it to our Gratitude Gourmet Facebook Wall by March 30, 2012. 2. We will upload the recipe to this Official Gratitude Gourmet Facebook Recipe Contest Photo Album.3. The recipe with the most Likes by APRIL 30, 2012 at 8PM Pacific Time will be announced as the winner. 4. By the end, we will all have a list of great broccoli recipes for everyone to enjoy, and your homemade broccoli casserole could be famous!What's the prize, you ask? Just the thing to get your cooking underway, a Wusthof Classic Pairing Knife 3.5" valued at $67. This Wusthof 3.5-inch Paring Knife is ideal for all light chopping tasks in the kitchen, whether peeling, coring or garnishing and is perfect for cutting Broccoli and Vegetables. The straight edge offers precise depth control producing flawlessly beautiful dishes. Wusthof's New Precision EdgeTechnology (PEtec) gives this knife an extraordinarily sharp blade that retains its edge 30% longer, features a traditional, triple riveted, ergonomic handle design, precision forged from a single sheet of steel with bolster and full tang, use for light chopping tasks, such as peeling, coring or garnishing. I've really enjoyed my high quality Wusthof Classic 5 Piece Studio Set, and the products have a lifetime warranty. Follow Wusthof on Twitter @wusthof & Like them on Facebook. QUESTIONS?Post any questions or inquiries to our Facebook page wall and we'll get back to you ASAP.We can't wait to see what you're cooking!Here's a great recipe for Broccoli, Soba & Shiitake Mushrooms With Wasabi-Mustard Vinaigrette and Toasted Sesame by Dean Rucker, a chef and author of Golden Door Cooks at Home to get you inspired!Remember: Submit your favorite recipe (appetizer, entree, side dish) by posting it to our Gratitude Gourmet Facebook Wall by March 30, 2012. Please share the contest on Facebook/Twitter and in your networks to help get your friends and family healthy too! More good Karma for you :)

Here are Two Great Recipes from the Walnut Harvest Tour Dinner at Trefethen Winery catered by Chef Todd Humphries.Note if you want non-dairy options, here are some substitutions: - instead of eggs, you can use ground flaxseed and water- instead of milk and cream, you can use Almond or Soy Milk - instead of cheese, you can use a variety of vegan cheesesEnjoy!

*Note: A micro plane grater is useful for producing walnut shavings, as is a rotary grater with a slicing blade. Otherwise, use finely chopped walnuts.

Remove and set aside about 1/2 cup, more or less, of celery leaves from the tops of the stalks.To prepare the celery salad, use a vegetable peeler to peel the rounded side of the larger, outside stalks to remove any stringy fibers. Slice the celery very thinly and put it in a large bowl (you will have 5 – 6 cups of sliced celery). Season with 1/2 teaspoon each of salt and pepper and toss to combine. Refrigerate the celery until you are not assembling the salad right away.In the meantime, prepare the Vinaigrette.

To prepare the vinaigrette, place the marmalade and mustard in a bowl and mash them together with the back of a spoon. Whisk in the vinegar. Slowly whisk in the olive oil to form a smooth emulsion. In a separate bowl, whip the cream until it stands in soft peaks. Add the vinegar mixture to the cream and fold together until blended. Season to taste with salt and pepper.

To assemble the salad, drain and discard any accumulated juices from the celery. Add the dressing and stir to coat the celery evenly. Divide among six salad plates. Garnish each plate with about four pieces of cheese, several pieces of date and a few celery leaves. Sprinkle shaved or finely chopped walnuts over each salad.

*If maple sugar is hard to find, brown sugar may be substituted, though it will not have the subtle maple flavor.

Walnut Bread Pudding*Note: Candy cap mushrooms are available in some specialty markets and farmer’s markets. Though they can be omitted if you can’t find them, with their intense maple flavor and aroma, they are worth seeking out, and they impart a unique quality to this pudding.

Preheat the oven to 350°F. Spread the walnuts on a baking sheet and toast them, stirring once or twice, until they are well browned but not burned, about 8-10 minutes.

Combine the cream, mushrooms and toasted walnuts in a saucepan. Bring the cream to a simmer, but do not boil, then set aside, off heat for 1 hour to infuse the cream with the mushroom and walnut flavors.

In a large bowl, whisk together the egg, egg yolks, brown sugar, granulated sugar and salt. Whisk in the cream mixture, then add the vanilla. Pour the mixture through a strainer--to remove the walnuts and mushrooms--into a clean bowl.

Before assembling the bread pudding, have the oven preheated to 350°F, and butter an 8-inch square baking pan. Have ready a larger pan that will hold the 8-inch pan comfortably, and a pot of simmering water.

Cut the brioche into bite-size cubes. Spread half the cubes in the buttered baking pan. Sprinkle with half the currants and raisins. Top with the remaining brioche and sprinkle with the remaining currants and raisins. Pour the strained custard over, then press down gently on the brioche, so it absorbs the custard. Cover the baking pan with foil and set it in the larger pan. Pour enough simmering water in the larger pan to come halfway up the sides of the baking pan.

Place in the oven and bake about 25 minutes. Rotate the pan, turning it front-to-back, and bake about 20 minutes more. Remove the foil and bake about 10 minutes longer, until the custard is set and the top is very lightly browned. Cool before serving. Cover and refrigerate the pudding for storage. If you wish, it may be reheated in the oven before serving.Makes one 8-inch square pan, serves 12

Maple Walnut Anglaise SauceSpread the walnuts on a baking sheet and toast them in a preheated 350°F oven, stirring once or twice, until well browned but not burned, 8 – 10 minutes.

Combine the cream, milk, mushrooms and toasted walnuts in a saucepan. Heat until the milk is very hot but not boiling, then set aside off heat for 1 hour, to infuse the cream with the mushroom and walnut flavors.

In a large bowl, combine the maple sugar, egg yolks and salt. Whisk vigorously for a minute or two, until quite thick and pale. Bring the cream infusion back to a simmer. Very slowly stir or whisk it into the egg yolks, adding it by dribbles at first to warm the yolks gently. Return everything to the saucepan.

Cook over medium-low heat, stirring constantly, to just below the boiling point. The mixture will become foamy, as it thickens slightly and you begin to see wisps of steam. Do not boil, or the egg yolks will “scramble.”

Remove from heat and immediately pour through a strainer—to remove the walnuts and mushrooms--into a clean bowl. Continue to stir the sauce for a minute, then add the vanilla. Cool completely before serving. Cover and refrigerate the sauce for storage.